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Love sweet heat? This lively peach jalapeno spread is my top pick for making summer peaches count. It wakes up morning toast and cheese boards with a tasty zing. Juicy peaches, punchy lemon, and vibrant jalapeno create a snack no one forgets. You can make it at home in under an hour and you’ll want to put it on yogurt or swirl some into anything creamy.
The first time I tried this, I was shocked at how the jalapeno amped up the juicy flavor of fresh peaches. Every summer, my friends start dropping hints for another batch.
Tasty Ingredients
- Jalapeno peppers: Give a gentle kick Pick how hot you want it by keeping or tossing seeds
- Granulated sugar: Sweetens and thickens Try pure cane sugar for best taste
- Fresh ripe peaches: Go for soft, fragrant ones for awesome flavor
- Lemon juice: Makes it tangy and sets the jam Fresh lemons work best
- Lemon zest: Pops some fresh brightness into every bite Use an unwaxed lemon for best results
Simple Steps
- Jar It Up:
- Get jars gleaming clean and dry. Ladle in hot jam, leaving a bit of space at the top. Wipe the edges, screw on the lids, then let them chill on your counter before putting away.
- Get the Jam Just Right:
- Keep the mixture bubbling for about twenty minutes, giving it a stir often. If it’s thick and clings to a spoon, you’re good to go.
- Add Sugar and Let It Melt:
- Dump in the sugar and stir non-stop. Don’t change the heat and wait until it’s bubbling hard and the sugar disappears. This helps it all come together thick and tasty.
- Mix Everything Together:
- Throw in the chopped peaches, lemon juice, zest, and jalapenos into a saucepan. Turn the heat up and keep stirring until it really starts to bubble.
- Chop Those Peppers:
- Slice jalapenos, take out seeds for less burn, then chop up small. Wearing gloves keeps hands safe from the spicy oils.
- Peel and Prep Peaches:
- Boil peaches for half a minute, dunk in ice water, and peel off the skins. Twist out the pits, slice them, and chop the fruit.
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Best thing? Watching my crew at breakfast fight for that last dab. People are surprised how awesome the jalapeno and peach combo is. Now it’s our top choice whenever peaches show up at the market.
How to Store
Pop it in the fridge in sealed jars and it’ll stay fresh nearly a month. Scoop with a clean spoon once opened. Want longer storage? Freeze in small batches so you just thaw what you need. For year-round keeping, use a hot water canning bath and stash the jars in a cool dark spot up to twelve months.
Swaps You Can Try
No juicy peaches? Use nectarines or apricots—they’re awesome here too. For a twist, add ginger or cinnamon in the last cooking minutes. Need less heat? Swap some jalapenos for sweeter peppers or mix them both in.
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Tasty Ways to Serve
Spoon it over grilled pork or chicken, or stir through creamy yogurt. Dollop it on warm bread or bake it into pastries. Goes amazingly with brie or goat cheese, crackers, and a few roasted nuts on the side.
Quick Backstory
Mixing fruit spreads with chili heat goes way back in American kitchens. Southern cooks especially love adding jalapeno to peach preserves for an unforgettable taste of summer with a little Texas flair.
Frequently Asked Questions
- → How can I make it smooth or leave it chunky?
If you're looking for a silkier texture, blend or puree everything first. If you’re into bigger fruit bits, just mash during cooking with a potato masher until it looks how you like.
- → Will this sweet spread be really hot?
Take out all the seeds if you want a mellow warmth. Leave some in for more fire. Tweak the heat level to match what you like best.
- → Any quick tricks for peeling peaches?
Drop whole peaches into boiling water, then toss them in ice water. Skins come right off with barely any effort.
- → How do I keep it fresh for a long time?
Let it cool, then stick it in the fridge for a few weeks or stash in the freezer (make sure the container is freezer-safe) for months. Water bath canning lets you shelve it for up to a year, no problem.
- → What should I eat it with?
Spread it on biscuits, pair with grilled meats like chicken or pork, or scoop onto cheese for a great appetizer. Makes charcuterie shine, too.